Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

Enjoy a hearty, flavorful dish where a robust Portobello mushroom cap is filled with a protein-packed medley of quinoa, chickpeas, tofu, and fresh vegetables, accented by a touch of tangy feta and aromatic seasonings. This satisfying and visually appealing meal is perfect for a nutritious dinner that delights both the palate and body.

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NUTRITION

614kcal
Protein
35.8g
Fat
21.8g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (150g)

1 cup Cooked Quinoa (185g)

1/2 cup Cooked Chickpeas (82g)

100g Extra Firm Tofu

1/3 cup Crumbled Feta Cheese (40g)

1 cup Fresh Spinach (30g)

1/4 cup Diced Red Bell Pepper (40g)

1/4 cup Halved Cherry Tomatoes (40g)

1 tsp Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently clean the Portobello mushroom cap with a damp cloth, remove the stem, and scrape out some of the gills to make room for the stuffing.

  • 2

    In a medium bowl, combine the cooked quinoa, cooked chickpeas, crumbled extra firm tofu (press lightly and crumble), and crumbled feta cheese.

  • 3

    Add in the fresh spinach, diced red bell pepper, and halved cherry tomatoes. Drizzle with olive oil and season with salt and black pepper. Mix well.

  • 4

    Spoon the mixture generously into the mushroom cap, packing the filling firmly.

  • 5

    Place the stuffed mushroom on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, until the mushroom is tender and the filling is heated through.

  • 6

    Remove from oven, let cool slightly, and serve warm.

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Savory Quinoa and Vegetables

Enjoy a hearty, flavorful dish where a robust Portobello mushroom cap is filled with a protein-packed medley of quinoa, chickpeas, tofu, and fresh vegetables, accented by a touch of tangy feta and aromatic seasonings. This satisfying and visually appealing meal is perfect for a nutritious dinner that delights both the palate and body.

NUTRITION

614kcal
Protein
35.8g
Fat
21.8g
Carbs
75.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (150g)

1 cup Cooked Quinoa (185g)

1/2 cup Cooked Chickpeas (82g)

100g Extra Firm Tofu

1/3 cup Crumbled Feta Cheese (40g)

1 cup Fresh Spinach (30g)

1/4 cup Diced Red Bell Pepper (40g)

1/4 cup Halved Cherry Tomatoes (40g)

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently clean the Portobello mushroom cap with a damp cloth, remove the stem, and scrape out some of the gills to make room for the stuffing.

  • 2

    In a medium bowl, combine the cooked quinoa, cooked chickpeas, crumbled extra firm tofu (press lightly and crumble), and crumbled feta cheese.

  • 3

    Add in the fresh spinach, diced red bell pepper, and halved cherry tomatoes. Drizzle with olive oil and season with salt and black pepper. Mix well.

  • 4

    Spoon the mixture generously into the mushroom cap, packing the filling firmly.

  • 5

    Place the stuffed mushroom on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, until the mushroom is tender and the filling is heated through.

  • 6

    Remove from oven, let cool slightly, and serve warm.